Creamy Chicken, Bacon and Leek Bake

Serves 6-8

Ingredients

8 Chicken Breasts, cut lengthways
2 Tablespoons Tapioca Flour
2 Tablespoons Olive Oil
2 Leeks, sliced
1 Packet Short Cut Bacon, cut into pieces
1 Tablespoon Dried Thyme
2 Garlic Cloves, chopped
1/2 Cup White Wine
1 Cup Chicken Stock
1 Can Organic Coconut Cream
Himalayan Pink Salt and Freshly Cracked Black Pepper

Method

1. Preheat oven to 180C. Place the flour in a separate plastic bag and season with salt and pepper. Add the chicken fillet pieces in, seal and shake well until chicken is coated.
2. In a casserole dish, put on a medium high heat burner on the stove top, heat 1 tablespoon of oil and cook the chicken on each side for 4 minutes until golden brown. Remove chicken and set aside. 
3. Add the second tablespoon of olive oil and add bacon, leeks, garlic and thyme and cook until the leek has softened for about 3-4 minutes. Pour in the wine and cook for a few minutes until slightly reduced then add chicken stock and coconut cream, bring to the boil.
4. Remove from the heat, add the chicken and any resting juices to the casserole dish, put it in the oven to cook for 20-30 minutes or until the chicken is cooked through.
5. Serve with your choice of gluten free pasta, fluffy quinoa or rice.